A glass of a prized shiraz or an unfamiliar Burgundy can give a meal a sense of occasion without committing the table to a full bottle. It also lets two diners choose wines to suit different dishes or tastes.
That is the appeal of premium wine by the glass: the opportunity to explore a producer, vintage or region in a smaller serving. For an anniversary dinner, a city weekend or a leisurely lunch in wine country, the wine list can become part of the experience.
Preservation systems such as Coravin help restaurants offer that choice by keeping the remaining wine protected between pours. The best results for diners come from combining the technology with a thoughtful list and knowledgeable service.
How preservation systems widen the list
Coravin’s Timeless system uses a fine, hollow needle to access wine through a suitable cork. Argon, an inert gas, replaces the wine being poured, limiting its exposure to oxygen. The cork reseals after the needle is withdrawn.
This gives a venue greater flexibility to serve a bottle over time, making it more practical to offer wines that might otherwise be available only by the bottle.
Coravin says its Timeless systems can preserve suitable wines for months or years when used correctly. That is a manufacturer’s claim, with results dependent on the closure, storage and correct use. Screwcap bottles require a compatible adapter, while other systems use a replacement stopper.
For diners, the useful outcome is access to a wider selection, including wines that a restaurant might be reluctant to open for a single order.
Australian lists worth exploring
Several Australian venues illustrate the possibilities, with different approaches to the wines they serve.
| Venue | What to look for |
|---|---|
| Circl, Melbourne | An extensive selection advertised as more than 150 wines by the glass, including limited-production and hard-to-find bottles. |
| Bennelong, Sydney | Dedicated Coravin “White Icons” and “Red Icons” sections. Its published list includes Cullen Kevin John Chardonnay and Mount Mary Quintet. |
| Cru Bar + Cellar, Brisbane | A separate Coravin list offering 75mL and 150mL pours, with Australian and international producers. |
| The Salopian Inn, McLaren Vale | Coravin-supported exploration of Australian wines, as the restaurant transitions its drinks list towards an all-Australian selection. |
These are starting points for planning a visit. Lists, vintages and availability change, so check the venue’s latest offering before booking around a particular wine.
If Henschke Hill of Grace or Penfolds Grange is the attraction, ask specifically whether it is available by the glass, which vintage is being poured and what serving size is offered. A celebrated bottle appearing somewhere on a wine list does not necessarily mean it is available in smaller pours.
The Coravin Guide can help locate participating venues. As a brand-operated directory, it is best used alongside the restaurants’ own menus and direct advice from their wine teams.
Ordering well starts with the pour
Serving size makes a substantial difference to the purchase. A 75mL pour is half the volume of a 150mL glass, which may suit someone seeking a taste of a particular wine.
Compare the price and volume together. A smaller serving can reduce the upfront spend, but does not necessarily offer a lower price per millilitre than buying a bottle.
Tell the sommelier what you enjoy, what you are eating and the amount you would like to spend. That gives them something useful to work with, whether you want a familiar Australian producer or an introduction to a different region.
Questions worth asking include:
- What size is the pour, and what is the price?
- Which wines are especially interesting on the list at the moment?
- Is there an alternative to the famous label in a similar style?
- Would this wine suit the food I am ordering?
A prestigious name can be part of the pleasure, but personal taste should guide the decision. The right recommendation may be a wine you have never heard of.
Could the same approach work at home?
Home preservation systems can be useful for people who want to return to a bottle over several occasions, or enjoy different wines at the same meal.
Before buying, consider the closures on the bottles you usually drink, how long you expect to keep them between pours, and the continuing cost of gas capsules and accessories. Different models have different uses and preservation periods.
Champagne and other sparkling wines require a separate system. Coravin’s Sparkling model uses a stopper and carbon dioxide after the bottle has been opened; the company advertises preservation for up to four weeks when refrigerated and used as directed.
Trying premium pours at a restaurant is a useful first step before investing in equipment for home.
Ultimately, a good by-the-glass experience gives you room to be curious. Choose a wine that interests you, understand the serving and price, and let the conversation with the sommelier add to the pleasure of the meal.
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